Pineapple Upside-Down Cake
A caramelized pineapple and coconut upside-down cake with a fluffy sponge, ideal for a Tiki bar dessert with a tropical twist. This Tropical-inspired recipe, ready in about 55 minutes, layers brown sugar, pineapple, coconut flakes into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup brown sugar
- 1 cup, cubed pineapple
- 1/2 cup coconut flakes
- 1 cup flour
- 1 tsp baking powder
- 1/2 cup milk
- 2 eggs
- 1 tsp vanilla extract
The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 350°F (175°C). Spread brown sugar in a greased cake pan, then layer pineapple and coconut flakes on top.
- Step 2: In a bowl, mix flour, baking powder, milk, eggs, and vanilla until smooth. Pour batter over the fruit mixture.
- Step 3: Bake for 30-35 minutes until a toothpick inserted comes out clean. Let cool, then invert onto a serving plate.
